Eggless Cilantro-Lime Edamame Hummus with Veggie Dippers
This vibrant, creamy dip swaps the usual chickpeas for edamame, giving you a bright green spread packed with plant-based protein and a fresh, zesty flavor that's genuinely hard to stop eating. Fresh lime juice, cilantro, tahini, and a hint of cumin come together in the food processor to create something that tastes way more complex than the effort involved. Every single ingredient here is naturally free of eggs, so there's no need to scrutinize labels or swap anything out — it just works as written. The colorful spread of carrot sticks, cucumber spears, and red bell pepper strips makes it feel like a proper snack board, whether you're feeding a crowd or just treating yourself on a Tuesday. A drizzle of good olive oil over the top before serving takes it from weeknight snack to something you'd proudly set out at a party. If you like a little heat, the optional red pepper flakes add just enough kick to keep things interesting without overwhelming the fresh, herby base.
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Learn more →Ingredients
4 servings
For the hummus
- 2 cups frozen shelled edamame
- 3 tbsp extra virgin olive oil, plus more for drizzling
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 garlic clove, roughly chopped
- ½ cup fresh cilantro leaves and tender stems, loosely packed
- 2 tbsp tahini
- ½ tsp ground cumin
- ¼ tsp fine sea salt, plus more to taste
- 2–4 tbsp water, as needed
- ¼ tsp red pepper flakes (optional)
For serving
- 2 medium carrots, peeled and cut into sticks
- 2 medium persian cucumbers, sliced into spears
- 1 medium red bell pepper, seeded and sliced into strips
Instructions
- 1
Bring a medium saucepan of water to a boil over high heat. Add the frozen edamame and cook for 3–4 minutes, until bright green and tender. Drain well and let cool for 2 minutes.
- 2
Add the cooked edamame, olive oil, lime juice, garlic, cilantro, tahini, cumin, and salt to a food processor. Process for about 1 minute, scraping down the sides halfway through, until the mixture is mostly smooth.
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